Garlic Lovers Edamame Harissa Hummus

Edamame Hummus

Who doesn’t love hummus? Most commercially available hummus is made with garbanzo beans (aka chickpeas) and usually contains add-ins such as garlic, artichoke and sun-dried tomato.Hummus is available now in most grocery markets; but if you are going to buy commercially made hummus, please read the labels. Pay particular attention to the amount of sodium listed and be concerned if you see a list of unpronounceable additives. Better yet, consider making hummus at home; at least there you can be in control of the ingredients; including adding a variety of foods to suit your family’s tastes.

Ingredients for Edamame HummusHummus, whether made with garbanzo beans or edamame (see recipe below), is an excellent source of protein, fiber and minerals. When you add foods such as red pepper and garlic, the nutritional benefits skyrocket. Making your own hummus gives you control over including the very freshest ingredients available and you are not limited to mass market driven flavors. You can have some fun experimenting with different herbs and spices (I’m in love with the harissa I used in the recipe below) and you can incorporate foods you may already have on hand. I guarantee you will taste the difference.

Here is an easy and absolutely delicious recipe for Edamame Hummus.

Garlic Lovers Edamame Harissa Hummus

Prep Time: 15 minutes

Cook Time: 3 minutes

Total Time: 18 minutes

Yield: Serves 8 as an Appetizer, Serves 4 as a light entree.

Incredibly delicious and nutritious, this recipe is a tasty alternative to traditional hummus. It is really quick and easy to prepare with minimal clean up. It's fun to change things up a little. This is great for an appetizer or as a light lunch with plenty of protein & antioxidants, and is loaded with vitamins A, B6, & C.

Ingredients

  • 1 lb edamame - shelled (frozen is ok)
  • 4 cloves fresh garlic (more or less to taste)
  • 2 tbsp tahini
  • 3 tbsp freshly squeezed lemon juice
  • 2 tbsp olive oil
  • 1/2 tsp ground cumin
  • 3/4 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp harissa paste (adds a great kick - adjust to suite your taste)
  • 2 large red bell peppers, cored, seeded and cut in strips (orange bell pepper also works)

Instructions

  1. Prepare edamame (thaw, shell, wash). Add beans to saucepan with just enough water to cover. Bring to boil for 3 minutes, remove from heat, strain in colander and rinse with cold water.
  2. Place edamame, prepared garlic, tahini, lemon juice, olive oil, cumin, salt, pepper, harissa paste, and peppers in food processor. Pulse, adding 1 tbsp of water at a time, until desired consistency is achieved.
  3. Transfer mixture to serving bowl and cover. Refrigerate for several hours or overnight if possible.
  4. Serve with fresh raw veggies such as carrots, celery, broccoli, cauliflower, cucumber or your favorite vegan breads or crackers.
https://jazzedupveggies.com/2017/04/garlic-lovers-edamame-harissa-hummus/

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The Best Vegan Fettuccine Alfredo Ever

You Are Going to Love This Recipe!

This is a delicious vegan recipe that is easy to prepare. Perfect for this very busy time of year!  I know your family and friends will love it and will be eager for seconds.

The Best Vegan Fettuccine Alfredo Ever

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4 servings

The Best Vegan Fettuccine Alfredo Ever

Victoria Vegan Alfredo Sauce is made with cashews. It is so creamy and delicious you don't really need to add all the other ingredients; but I believe the other ingredients make this dish "guest worthy". This is a hearty meal everyone can enjoy.

Ingredients

  • 1 18 oz jar of Victoria Vegan Alfredo Sauce
  • 1 7 oz package of Explore Asian Organic Edamame & Mung Bean Fettuccine
  • 1 9 oz package of Gardein Home Style Beefless Tips
  • 1 8 oz package of Crimini mushrooms
  • 1/4 cup white wine
  • 1 small onion diced
  • 1 cup organic petite green peas
  • 1 tsp paprika
  • 1 tsp garlic pepper
  • 1 tsp Harissa

Instructions

  1. Open Beefless Tips and place in small bowl.
  2. Mix paprika, garlic pepper and Harissa together and sprinkle over Tips. Allow to marinate while preparing other ingredients.
  3. Wash and slice mushrooms. Saute for 3 minutes then allow to simmer 5 minutes in white wine.
  4. Drain mushrooms, reserving liquid.
  5. Prepare pasta according to package directions. Do not overcook.
  6. Saute onions for 1 minute. Add Beefless Tips, mushrooms and reserved liquid. Simmer 5 - 6 minutes.
  7. Add peas and simmer for 2 more minutes.
  8. Add prepared pasta and allow to heat through.
  9. Serve immediately.

Notes

Vegan, Gluten Free, Kosher, Organic, Non-GMO Verified

https://jazzedupveggies.com/2015/12/the-best-vegan-fettuccine-alfredo-ever/

The two time-savers in this hearty meal are the already prepared, delicious Victoria Vegan Alfredo Sauce and the Explore Asian Organic Edamame & Mung Bean Fettuccine. There are links to these two companies in the recipe.  You can feel good about serving these foods because they are organic, vegan, gluten free, and kosher.  They are full of protein, very low in fat, sodium and sugar, and high in fiber.

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Thanksgiving Appetizers Simplified

“Simplicity is the ultimate sophistication.”
Leonardo da Vinci

Keep It SimpleWhat a wonderful time of year! The next six weeks will be a whirlwind of activities in millions of households with the very best aspect being time spent with family and friends.  In almost every modern culture, food plays an important role in the traditions surrounding our various celebrations. However there is, unfortunately. a dark side to our special holiday meals that most of us are aware of, but we choose to hide in the back of the pantry because we don’t want to be known as “that person whose guests left the table hungry”. The average Thanksgiving dinner weighs in at a hefty 3000 calories: add to that the likelihood your guests may have a few cocktails, some early snacks, and your lovingly prepared appetizers; and the Thanksgiving meal calorie count could easily tip 4500 calories.  YIKES, That is more than double what the average adult should consume in an entire day! Perhaps, in an effort to simplify Thanksgiving, we could cut back on the quantity of food, pay extra attention to healthy food choices, and focus more on the conversation around the table than breaking caloric intake records.  Just a thought!

Here are some simple, delicious appetizer recipes that will do what appetizers are meant to do – stimulate our appetites for the main event – but they won’t break the calorie bank.

Roasted Carrot Ginger Soup

Thanksgiving Appetizers Simplified

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Yield: 8 - 10

Serving Size: 3/4 - 1 cup

Thanksgiving Appetizers Simplified

Appetizers are designed to whet the appetite. Recommended serving size for this delicious soup as an appetizer is no more than 1 cup.

Ginger and cumin are delicious and are known to help support good digestion.

Ingredients

  • 3 lb scrubbed carrots (trim ends but do not peel)
  • 4 - 5 cloves of minced garlic
  • 3/4 tsp fresh grated ginger
  • 3/4 tsp cumin
  • 3/4 tsp coriander
  • 1 cup homemade cashew cream
  • 5 cups vegan vegetable broth
  • Salt & Pepper to taste
  • Organic Olive Oil

Instructions

  1. Preheat oven to 425
  2. Spread carrots out on large, lightly oiled baking sheet. Season lightly with salt & pepper. Drizzle olive oil over carrots. Roast for approximately 45 minutes. Turn carrots about half-way through cooking time. When carrots are just tender, remove from oven and set aside.
  3. Cut cooled carrots into chunks. Place in large food processor.
  4. Add garlic, ginger and 3 cups broth to food processor and puree until smooth.
  5. Transfer carrot puree to large, heavy cooking pot.
  6. Add remaining broth, cumin and coriander. Let simmer stirring occasionally.
  7. Just before you are ready to serve, add cashew cream and heat through.
  8. Serve in small appetizer-sized bowls. Garnish with a mint or parsley leaf if desired.
https://jazzedupveggies.com/2015/11/thanksgiving-appetizers-simplified/

 Jazzed Up Tabouleh

Jazzed Up Tabouleh

Jazzed Up Tabouleh

Using the freshest ingredients available will ensure this lovely dish is at its best. Don't limit yourself to the more common white cauliflower; have some fun and substitute beautiful purple or orange cauliflower. I especially love the texture and color of Romanesco cauliflower. Whichever cauliflower you choose, the crunch and flavor simply elevates Tabouleh to a new level. Coriander is the unexpected ingredient here and adds a lovely, unique flavor. I use the sea salt with sea veg because it adds additional nutrition; but regular sea salt will also do the trick.The BONUS feature of this salad is it is very low in calories and high in nutrition. Enjoy!

Ingredients

  • 1/2 large head of cauliflower florets (remove tough core)
  • 2 cups tomatoes - we used red, yellow & white cherry & grape tomatoes sliced in quarters and halves
  • 2 large bunches of fresh flat-leaf parsley chopped
  • 4 green onions - white part for salad green part for garnish
  • 1 large English cucumber - diced (no need to peel)
  • 3 tbsp fresh mint - chopped
  • 1/3 cup organic olive oil - extra virgin
  • 3 Tbsp fresh squeezed lemon juice (add more to taste if desired)
  • 1/2 tsp Maine Coast Sea Seasoning (sea salt & sea vegetables)
  • 1/2 tsp coriander
  • 1/4 tsp pepper

Instructions

  1. Chop parsley, mint, cucumber, and green onions.
  2. Slice tomatoes
  3. Pulse cauliflower florets in food processor (S blade) until desired consistency. Do not over process.
  4. Transfer above ingredients to large bowl.
  5. Add olive oil & lemon juice. Toss gently.
  6. Mix salt, coriander, and pepper together, Add to bowl. Toss gently.
  7. Refrigerate for several hours to blend flavors.
  8. Sprinkle with green onion garnish.
  9. Serve.
https://jazzedupveggies.com/2015/11/thanksgiving-appetizers-simplified/

Garlic Lovers Edamame Hummus

Garlic Lovers Edamame Harissa Hummus

Prep Time: 15 minutes

Cook Time: 3 minutes

Total Time: 18 minutes

Yield: Serves 8 as an Appetizer, Serves 4 as a light entree.

Incredibly delicious and nutritious, this recipe is a tasty alternative to traditional hummus. It is really quick and easy to prepare with minimal clean up. It's fun to change things up a little. This is great for an appetizer or as a light lunch with plenty of protein & antioxidants, and is loaded with vitamins A, B6, & C.

Ingredients

  • 1 lb edamame - shelled (frozen is ok)
  • 4 cloves fresh garlic (more or less to taste)
  • 2 tbsp tahini
  • 3 tbsp freshly squeezed lemon juice
  • 2 tbsp olive oil
  • 1/2 tsp ground cumin
  • 3/4 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp harissa paste (adds a great kick - adjust to suite your taste)
  • 2 large red bell peppers, cored, seeded and cut in strips (orange bell pepper also works)

Instructions

  1. Prepare edamame (thaw, shell, wash). Add beans to saucepan with just enough water to cover. Bring to boil for 3 minutes, remove from heat, strain in colander and rinse with cold water.
  2. Place edamame, prepared garlic, tahini, lemon juice, olive oil, cumin, salt, pepper, harissa paste, and peppers in food processor. Pulse, adding 1 tbsp of water at a time, until desired consistency is achieved.
  3. Transfer mixture to serving bowl and cover. Refrigerate for several hours or overnight if possible.
  4. Serve with fresh raw veggies such as carrots, celery, broccoli, cauliflower, cucumber or your favorite vegan breads or crackers.
https://jazzedupveggies.com/2015/11/thanksgiving-appetizers-simplified/

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Eat Great Food this Labor Day Weekend

Labor Day Blog Post

Labor Day Weekend is seen as the last big hurrah of summer. Children are back to school, sports and recreational activities begin their Fall programs, and workplaces seem to pick up the pace now that everyone is back from summer vacation. The 3-day weekend gives us an opportunity for one more gathering in the park, a pool party in the back yard, or a road trip to the beach.

summer
Ahhh, summer, it’s hard for us to let you go!
Food is usually a central theme at holiday celebrations. Sharing good food with friends and family is part of our social fabric; yet, when it comes to packing our picnic baskets and filling our coolers, our understanding of the importance of nutrition seems to disappear. Let’s be honest; potato chips, colas, sweets and fried things are common fare for picnics. I’ve even heard these foods referred to as “treats”. Yet, the vast majority of these foods are nothing more than high fat, high sugar, high sodium, high calorie, low value, unhealthy choices.


Disturbing facts: By the end of 2015, potato chip sales  just in the U.S. will exceed $4.5 billion. One 6.75oz package of potato chips, 1 very small bag, has 1085 calories, 73 grams of fat, a whopping 1071 milligrams of sodium. Most people do not limit themselves to a 6.75oz serving.


 

Better Picnic Basket Alternatives

Here are some suggestions for your weekend celebration. Each one is easy to prepare, budget-friendly and definitely nutritious. Preparing these recipes together is an excellent opportunity to make nutrition a family affair.

Black Bean Burgers: Jazzed Up Veggies
Tabouleh Salad: Jazzed Up Veggies
Hummus: Jazzed Up Veggies
Chickpea Spread: Jazzed Up Veggies
Sangria: Jazzed Up Veggies
Dessert: Jazzed Up Veggies
Best Kale Chips: Recipe by Angela @ohsheglows.com
Sweet-Potato Chips: Simply slice sweet potatoes very thin, toss with a very small amount of olive oil, sprinkle with a pinch of sea salt. Bake on cookie sheet slowly at 250 degrees for 1.5 – 2 hours.
Flip once.
Raw Veggies: carrot sticks, cucumber slices, cauliflower florets, broccoli florets, grape tomatoes, red pepper sticks, celery boats, & shelled edamame. Our Jazzed Up Chickpea Spread recipe makes a great dip for raw veggies or make some garlic hummus.
Nuts & Seeds: raw cashews, almonds, shelled sunflower seeds, and pistachios are great choices
Water: Keep everyone hydrated with infused water.

Enjoy your weekend. Breathe deeply, relax, make memories with family and friends, and nourish your body. Moments like these really nourish our souls.

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